"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Quick and Easy Vegetable Lasagna Recipe

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This recipe for Quick and Easy Vegetable Lasagna, by , is from The Extended Hargrove Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Thursday, August 10, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3 cups chunky-style spaghetti sauce
1 medium zucchini, shredded
6 uncooked lasagna noodles
1 cup ricotta or small curd creamed cottage cheese
1/4 cup grated Parmesan cheese
1 tablespoon chopped fresh or
1 teaspoon dried oregano leaves
2 cups shredded mozzarella cheese (8 ounces)

Directions:
Directions:
Heat oven to 350. Mix spaghetti sauce and zucchini. Spread 1 cup mixture ungreased rectangular baking dish, 11 x 7 x 1 Vi inches; top with 3 uncooked noodles. Mix ricotta cheese, Parmesan cheese and oregano; spread over noodles in dish. Spread with 1 cup of the sauce mixture.
Top with remaining noodles, sauce mixture and the mozzarella cheese. Bake uncovered about 45 minutes or until hot and bubbly. Let stand 15 minutes before cutting.

 

 

 

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